Status:
COMPLETED
The Influence of Soy Isoflavnoids on the Hypocholesterolemic Effects of Soy
Lead Sponsor:
University of Toronto
Conditions:
Hyperlipidemia
Cardiovascular Diseases
Eligibility:
All Genders
21+ years
Phase:
PHASE2
Brief Summary
Isoflavonoids, through their estrogen-like activity, are in part responsible for the cholesterol lowering properties of soy foods. If this is found to be so, then it would be advantageous not only to ...
Eligibility Criteria
Inclusion
- men and post-menopausal women
- LDL-C \> 4.1mmol/L at recruitment
- living within a 40 km radius of St. Michael's Hospital
Exclusion
- lipid lowering medications
- clinical or biochemical evidence of diabetes, renal or hepatic disease
- body mass index (BMI) \>38 kg/m2
- antibiotic use within the last three months
- hormone replacement therapy
- smoking or significant alcohol use (\>1 drink/d)
- triglyceride level \> 4.0mmol/L
Key Trial Info
Start Date :
Trial Type :
INTERVENTIONAL
End Date :
April 1 2000
Estimated Enrollment :
Patients enrolled
Trial Details
Trial ID
NCT00877825
End Date
April 1 2000
Last Update
April 8 2009
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